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Salmon & tomato sauce tagliatelle
Estelle Galeyn
INGREDIENTS
- Tagliatelle
- Salmon filet
- Canned cherry tomatoes
- Zucchini
- Basil
- Garlic
- Parmesan cheese
- Oregano
- Chili flakes
- Olive oil
- Salt & pepper
RECIPE
- Finely chop some garlic and let it simmer in a pan with olive oil
- Add dried oregano and chili flakes. Cook on medium heat until fragrant
- Add canned tomatoes and everything simmer on medium heat
- Cut the zucchiniÂ
- In another pan heat up some olive oil. Cook the zucchini until browned and add it to the sauce
- Cook the pasta in salted water. Preserve a cup of pasta water before draining it
- In the same pan from the zucchini, cook the salmon until browned on both sides. Season with salt & pepper and lower the heat
- Add fresh basil to your sauce and season to taste
- Add the pasta to the sauce along with some pasta water, olive oil and parmesan cheese. Stir on medium-high heat until the sauce binds to the pasta
- Top the pasta off with the cooked salmon and some more fresh basil
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